i think this time of year is one of my favorites.
the bounty of spring and summer is just around the corner, and it’s time for a menu change.
the change from rain to sun in the spring is always much more inspirational than the reverse in the fall.
we’ve been playing around with some ideas at work, and are currently in the process of sorting out recipes.
i really like working with the flavors of coconut, pineapple and rum.
i know, i know.
we can get pineapple and coconut year round, but the combination makes me think of sunshine.
it showed up on my menu last summer, and we’ll be revisiting it again this year.
coming back to the same flavors year after year gives us a chance to further refine the dessert.
i liked the plate i had on the menu last year, but over the course of a year, i’ve been exposed to so much more.
my knowledge base continues to expand.
we share ideas, and push ourselves to improve.
the plate on our soon-to-be-launched menu came together through collaboration.
we each had components to contribute, and all that was left was to perfect recipes, and work out the presentation.
i’ve been quietly contemplating the composition of the pina colada plate, and today, with all of the mise ready, i put a plate together.
i’m really happy with how it came together.
but, it was only a test….
